Recipes September
& October, 2007
Brownies Virginia Kirkland
4 eggs
2 c sugar
1 c butter (or margarine)
3 – 1 oz squares chocolate
2 c GF flour
2 tsp vanilla
1 c nuts
Beat eggs, add sugar.
Melt butter and chocolate. Add to
eggs & sugar. Add flour, vanilla
& nuts. Bake 20 min. @ 350, using 10
x 15 pan. (I used a mixture of sorghum
flour and cornstarch.)
Chocolate Zucchini Sheet
Cake
2 c sugar
1 c vegetable oil
3 eggs
2 ½ c sorghum flour
2 tsp xanthan gum
¼ c baking cocoa
1 tsp baking soda
¼ tsp baking powder
¼ tsp salt
½ c milk
2 c shredded fresh zucchini
1 T vanilla extract
Frosting:
1/2 c butter or margarine
¼ c baking cocoa
6 T evaporated milk
1 lb (4 cups) confectioners’ sugar
1 T vanilla extract
In a large mixing bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking soda, baking powder and salt; gradually add to the egg mixture alternately with the milk. Stir in the zucchini and vanilla. Pour into a greased 15 x 10 x 1 baking pan. Bake @ 375 for 25 mins. or until cake tests done. While cake is baking, combine all frosting ingredients. Mix until smooth. Spread frosting over cake while hot. Cool on wire rack. Yield: 20 servings
Giant Sugar Cookies
2 c GF flour, spooned and leveled
1 tsp baking powder
½ tsp salt
¼ tsp baking soda
½ tsp. xanthan gum
Plus additional approximately ½ c GF flour – to get right dough texture
8 T (1 stick) unsalted butter, room temperature
1 ½ c sugar, plus more for sprinkling
1 large egg
1 tsp pure vanilla extract
¼ c sour cream
Preheat oven to 350 with one rack in upper third and another in lower third. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside. Using an electric mixer on medium-high, beat butter and sugar until light and fluffy, 2 to 4 mins. Add egg and vanilla; beat well to combine. With mixer on low, add half the flour mixture, followed by sour cream, then remaining flour mixture; mix just until smooth. (Dough will be stiff; you may need to finish mixing it by hand with a wooden spoon.) Drop mounds of dough, each equal to about 3 T., 3 to 4 inches apart, onto two ungreased baking sheets; sprinkle with sugar. Bake until edges of cookies are just firm and tops are barely beginning to brown, 20 to 25 mins., rotating sheets once halfway through. Transfer cookies to a rack to cool.
Cream Cheese Cupcakes
3 – 8 oz. pkg. cream cheese
1 c sugar
5 small eggs
1 ½ tsp. vanilla
Beat in one egg at a time to cream cheese. Beat in sugar and vanilla. Beat until smooth. Fill cupcake papers full. Bake at 350 for 20-25 mins. Cupcakes will sink in middle. Fill with whip cream or fruit filling. Make sure cream cheese is at room temperature.
Chocolate Sour Cream Cake
Sift together 3 times:
2 ½ c. GF flour mix
2 c sugar
2 tsp. baking soda
4 T. cocoa
½ tsp. salt
¾ tsp Xanthan Gum
In mixer beat:
4 large eggs
2 c sour cream
2 tsp vanilla
Add dry ingredients to wet while mixing until combined. Pour into 9 x 13 inch greased pan and bake 40 mins. at 350.
Chocolate Frosting:
1 c sugar
1 stick butter
3 T cocoa
½ tsp vanilla
1 T milk
2 c powdered sugar (may vary depending on thickness)
In medium sauce pan, heat over medium heat, add butter, sugar and cocoa. When sugar is dissolved, add milk and vanilla; slowly add powdered sugar until desired thickness. Stir continuously so as not to burn - until creamy texture. Pour onto cake and spread immediately while hot.
Apple Pie
Pie Crust:
1 tsp salt
1 c flour
¼ c oil (cold)
3 T cold water
Mix together salt and flour. Mix in oil till crumbly. Add water 1 T. at a time till moist and dough makes a ball. Roll out on floured tinfoil or plastic wrap or press into 9” pie pan with fingers.
Pie Filling:
¾ c sugar
1/8 c cornstarch
½ tsp nutmeg
½ tsp cinnamon
6 c thinly sliced apples
2 T butter
Mix together ingredients, except butter. Place in pie crust. Dot with butter. Top with crumbly topping or another crust.
Crumbly topping:
1 c flour
½ c firm butter
1 ½ c brown sugar
1 tsp cinnamon
Mix together until crumbly. Sprinkle pie with topping. Bake at 425 for 40-50 mins. May have to cover with tinfoil tent for part of baking time to prevent excessive browning of top crust. Remove tinfoil to brown crust.
Apple Macaroon Dessert Jeanette
Keller
2 ½ - 3 c. sliced Jonathan apples
½ c sugar
½ tsp cinnamon
Place apples in a 9 inch greased dish & sprinkle w/ cinnamon & sugar. Prepare rest of ingredients in order given.
1 egg, well beaten
½ c sugar
¾ c flour (Deby’s Gluten Free Flour)
4 T melted butter
1 tsp vanilla
¾ tsp salt
Beat w/mixer till glossy, then spoon over apples. Bake 30 mins. or until top is glazed and light brown at 350.
Gluten-Free Krispie Treats
(makes 24)
¼ c butter (or less if you prefer)
1 10 oz bag Kraft or other GF marshmallows
¾ c Jif peanut butter (creamy or crunchy)
6 c Gluten-Free EnviroKidz Koala Crisp or other GF cereal
GF nonstick spray, such as Crisco original, to grease 9 x 13 pan
Melt butter in 3 qt. saucepan, add marshmallows and cook over low heat, stirring constantly. Add peanut butter after all marshmallows have melted and stir. Add the GF cereal and mix well. Press mixture evenly into the greased 9 x 13 pan. Cut into 24 pieces after cool.
Monster Cookies Carolyn Brehm
3 eggs
1 stick butter
1 ½ c brown sugar
1 c sugar
1 tsp vanilla
1 c peanut butter
2 tsp soda
4 ½ c rolled oats (GF)
6 oz chocolate chips
½ c chopped nuts
½ c M & M candy
Cream butter and sugars. Add eggs, vanilla and peanut butter, soda and oats. Mix thoroughly. Stir in remaining ingredients. Drop by spoonful on ungreased cookie sheet. Bake at 350, for 10-12 mins. Don’t let them get too brown or they will not be chewy.
Salsa Pam Johansen
8 c chopped tomatoes
4 c chopped onions
2 yellow bell peppers – chopped (or use 4 green)
2 anaheim peppers – chopped
2 c sugar
1 c cider vinegar
2 T salt
1 tsp garlic powder
1 T habanera hot sauce
Bring all ingredients to a boil. Thicken with cornstarch. (1/4 c cold water plus 3 T cornstarch) Turn off heat. Put in pint jars, seal, & process in canner for 15 mins.
Easy Summer Salad Lori Block
1 (11 oz) mandarin oranges (drained)
1 (15 oz) crushed pineapple (drained)
¼ c maraschino cherries – optional
1 (8 oz) container cool whip
2 c small curd cottage cheese
1 pkg any flavor jello (3 oz)
Mix all ingredients together, except jello. Sprinkle jello on top and stir until well blended. Chill before serving.
Mixed Vegetable Medley
1 32 oz package frozen mixed vegetables (thawed)
1 8 oz can water chestnuts, chopped
1 medium green pepper, chopped
2 celery ribs, chopped
1 small onion, chopped
1/2 c cider vinegar
½ c sugar
¼ c corn oil
1 tsp salt
¼ tsp pepper
In a large bowl, combine the first five ingredients. In a small bowl, conbine vinegar, sugar, oil, salt, and pepper; whisk until sugar is dissolved. Pour over vegetable mixture; mix well. Cover and refrigerate for at least 3 hours. Stir before serving.
Cranberry Quick Bread Carolyn
Brott
½ c buttermilk
2 eggs
3 T oil
½ c packed brown sugar
1 c GF flour blend **
½ c ground flaxseed
1 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
½ tsp salt
1 envelope dried gelatin (Knox)
1 c dried cranberries
Preheat oven to 350. Grease bottom only of an 8 x 4 loaf pan. In a large bowl whisk the sugar, buttermilk, eggs and oil until smooth. In another bowl combine the flour, flaxseed, baking powder, baking soda, xanthan gum, salt & gelatin. Blend well. Add dry ingredients to liquid ingredients and stir just until blended. Add cranberries and stir to mix. Pour into prepared pan and bake at 350 for 40-50 mins. Remove pan to wire rack and cool slightly. Turn bread out of pan while it is still slightly warm.
**Flour Blend:
3 parts sorghum flour
3 parts potato starch
2 parts tapioca starch
1 part corn flour
Cranberry Quick Bread (no
egg) Carolyn Brott
½ c buttermilk
2 flax gel (1 T ground flaxseed mixed with ¼ c water. Microwave until bubbly. Let cool. Use in place of egg)
3 T oil
½ c packed brown sugar
1 c GF flour blend (see prior recipe blend)
½ c ground flaxseed
1 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
1 tsp egg replacer
½ tsp salt
1 envelope dried gelatin (Knox)
1 c dried cranberries
Preheat oven to 350 degrees. Grease bottom only of an 8 x 4 loaf pan. In a large bowl whisk the sugar, buttermilk, flax gel, and oil until smooth. In another bowl combine the flour, flaxseed, baking powder, baking soda, xanthan gum, egg replacer, salt & gelatin. Blend well. Add dry ingredients to liquid ingredients and stir just until blended. Add cranberries and stir to mix. Pour into prepared pan and bake at 350 for 40-50 mins. Remove pan to wire rack and cool slightly. Turn bread out of pan while it is still slightly warm.
White Bread
1 T dry yeast
2 T sugar (divided)
1 c warm water
2 c flour blend**
¼ c ground flax seed
1/3 c sweet rice flour
2 tsp xanthan gum
1 tsp salt
¼ tsp soy lecithin
1 tsp egg replacer
2 large eggs, lightly beaten
3 T corn oil
1 tsp cider vinegar
**Flour blend:
3 parts sorghum flour
3 parts potato starch
3 parts tapioca starch
1 part corn flour
Herb Cheddar Biscuits
2 c Featherlite flour
½ tsp salt
½ tsp xanthan gum
4 tsp baking powder
½ tsp baking soda
1 tsp Italian seasoning or pizza seasoning
¾ to 1 c cheddar cheese (Crystal farms sharp cheddar)
5 T butter
1 c Half & Half or cream (a little more for dropping)
Butter for brushing:
3-4 T butter
Minced garlic or garlic powder
Mix dry ingredients well. Cut butter into dry mixture. Stir in cheese and add Half & Half or cream. Mix well and drop out on baking sheet. Bake 10-12 mins. at 450. Melt butter with garlic. Brush biscuits while warm.
Recipe can be used for regular rolled and cut biscuits. Leave out cheese and herbs. Roll out on a glutinous rice floured surface. Makes 9 large or 12 smaller biscuits. Add 1/3 c sugar for a sweet biscuit for shortcakes.
Ham and Egg Casserole Jeanette
Keller
2 c bread (diced) – I used GFP Sandwich Bread
2 c diced ham (Hormel)
2 c diced cheese (Crystal Farms)
3 T. rice flour
1 tsp dry mustard (McCormick)
3 T butter (melted)
4 eggs
1 c milk
Combine 1st 3 ingredients & put in a greased 9 x 13 dish. Mix flour & mustard. Sprinkle over first mixture. Pour melted butter over above. Combine and beat eggs & milk; pour over entire mixture. Refrigerate 4 hours or overnight. Bake @ 350, 50-60 mins.
Baked Spaghetti Melvin
1 c chopped onions
1 ½ lb ground chuck
¼ lb sausage
Garlic powder
2 T cooking oil
One 6 oz can tomato paste
One 6 oz can tomato sauce
3 ½ c tomato juice
1 tsp salt
¼ tsp pepper
1 tsp oregano
8 oz GF spaghetti
1 lb sliced mozzarella cheese
½ c Parmesan cheese
Bar-B-Que Meatballs Rick
Newcomer
3 lb 90% lean hamburger
1 c finely chopped onions
2 cloves fresh garlic, crushed and finely chopped
1 tsp Kosher Salt
1 tsp cracked black pepper
1 8 oz can Eagle Condensed Milk
1 c GF Essentials Meatloaf Starter Mix
4 eggs, beaten
Combine all & mix well. Make into spoon size balls and saute in 2 T olive or corn oil until brown. Remove and dry on paper towel.
Sauce:
1 18oz bottle Sweet Baby Ray’s Regular BBQ Sauce
1 ½ c brown sugar
Mix well. Place meatballs in baking dish, and cover with sauce, bake at 350 for 45 mins., or place in crock pot on high for 1 ½ hours.
Stuffed Peppers Beckee
Moreland
6 medium garden peppers
Prepare per instructions on pkg.:
1 c Lundberg’s Wild Blend rice
2 c vegetable broth
1 T butter/salt to taste
Prepare per instructions:
1 c quinoa
2 c water
1 tsp garlic powder
1 can (14.5 oz) diced tomatoes
1 tsp Pensey Pasta Sprinkles
1 c mushrooms, chopped
1 c celery, chopped
½ c green olives, chopped
1 c onions, chopped
½ c carrots, chopped
1 T olive oil
1 pkg Hot Italian Sausage (Beeler’s)
Parmesan cheese
Prepare rice and quinoa and set aside. In large skillet, sauté in olive oil the onion, celery, carrots until soft. Add Pensey pasta Sprinkles, garlic powder, mushrooms, tomatoes, green olives. Heat through. Set aside. Cook Hot Italian Sausage in skillet until done. Chop into small pieces. Combine rice, 1 c of quinoa, vegetables and sausage. (This can be made ahead and chilled in refrigerator until ready to stuff peppers.)
Clean peppers, cut a piece of side out. Fill and place in casserole dish. Bake 40 mins. covered. Top with Parmesan cheese. Bake 10 more mins uncovered. or until peppers are soft.
“One Pot” Dinner Lori
Block
1 lb hamburger
½ lb bacon, cut in small pieces
2 cans pork & beans (GF – I used Busch’s Original)
1 lb can kidney beans, drained
1 lb can butter or lima beans, drained
1 c ketchup
¼ c brown sugar (I used less)
1 T liquid smoke (GF – I used Wright’s)
3 T vinegar
1 tsp salt and dash of pepper
Brown ground beef in skillet, drain off fat and put in crock pot. Brown bacon, drain off fat. Add bacon and remaining ingredients to crock pot. Stir together well. Cover and cook on low 4 to 6 hours.
Chicken Divan Dianne
Heidtbrink
1 lb. frozen broccoli
¼ c butter
6 T GF flour
½ tsp salt
2 c chicken broth
½ c milk or cream
3 chicken breasts, cooked, boned and sliced
¼ to 1/3 c parmesan cheese, grated
2 slices of Kinnikinnick tapioca rice bread (in food processor) for topping
Cook broccoli. Melt butter, blend in flour & salt. Add broth and cook until thick. Stir in cream & cheese. Layer in baking dish, top with sauce. Bake until topping browns.
Chicken Tortilla Soup
1 ½ chicken breasts – cooked & shredded.
1 c black beans – drained
1 can corn – drained
1 can diced tomatoes with green chili’s (approx. 10 oz. – don’t drain)
2 garlic cloves crushed (or 2 tsp garlic powder)
½-1 T onion – minced
1 tsp chili powder
½ tsp red pepper
1 T lemon or lime juice
1 c Half & Half creamer
29 oz (2 cans 14.5 oz each) chicken broth
Cook until thoroughly heated. Great served with shredded cheese & tortilla chips.
Hamburger Green Bean
Casserole
2 lb ground beef
¾ c chopped celery
¾ c chopped onion
1 tsp Lea Perrins Worcestershire Sauce
½ tsp salt
1/8 tsp pepper
2 cans green beans
2 - 1oz Roads End Gravy Mix
1 pkg Ore-Ida Golden Crinkles
Cook beef, celery & onion. Stir in Worcestershire, salt, pepper, green beans and gravy. Put in a casserole dish, top with Golden Crinkles and bake at 400 for 25-30 mins.
White Chili Sheryl
Pont
2 cans white kidney beans
1 lb cooked chicken breast or thighs cut into bite size
chunks
2-3 tsp olive or canola oil
1 large onion chopped
1 red bell pepper seeded and diced
1 (4 ½ oz) can chopped green chilies
3 cloves garlic minced
1 ½ T chili powder
1 ½ tsp ground cumin
1 tsp dried oregano
2 ½ c canned chicken broth
2 c white corn
2 T lime juice
Sautee onion and pepper in oil. Mix all together and simmer 20 mins. Works good in a crock pot.
Optional garnishes:
Pepper jack cheese
Monterey jack cheese
Salsa Verde (green salsa)
Taco chips
Chopped green onion
Cilantro
Ham, Egg and Cheese Pie
(serves 4)
½ oz pkg of Hormel Diced Ham
1 c Hy-Vee mild shredded cheddar cheese
1/3 c chopped onion
¼ c chopped green pepper
½ c gluten-free baking mix (Arrowhead Mills)
1 c Hy-Vee original flavored soymilk (or regular milk)
2 large Hy-Vee eggs
1 tsp Hy-Vee dill (or Tones dill)
salt and pepper to taste
Preheat oven to 375. Sprinkle ham, cheese, onion and pepper in the bottom of a greased 9” square pan. Stir together baking mix, soymilk, eggs, dill, salt and pepper. Pour mixture over peppers. Bake uncovered 25-30 mins. or until knife inserted in center comes out clean. Cool 5 mins. Serve.
Risotto with Mushrooms
& Herbs
You don’t have to use arborio rice, however, the end result will be more like traditional risotto if you do. If fresh herbs are not available, use 1 tsp dried herbs per T. of fresh.
1 ½ T extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, minced
1 ½ c Arborio rice (used sweet rice)
½ c dry white wine (Holland House)
4 c low sodium gf chicken broth (simmering) (Herb Ox Bouillon)
1 T fresh basil
1 T fresh thyme
1 T fresh rosemary
1 T parsley
½ pound fresh mushrooms, sliced (I used Dried Shiitake)
Parmesan cheese to taste
½ tsp salt
¼ tsp white pepper